Instructions

Preheat oven to 375F. Cook the wild rice according to package directions, omitting any salt and oil. Spoon the cooked wild rice into a 2-quart oblong baking dish; set aside. Sprinkle paprika and pepper over the chicken; set aside. Coat a large skillet with nonstick cooking spray. Cook chicken over medium-high heat until lightly browned, about 5 minutes. Arrange the chicken on top of the rice. Top with artichoke hearts, set aside. Add the mushrooms to the same skillet and saute over a medium heat until tender, about 5 minutes. In a small bowl, combine the flour with the rosemary and gradually add the chicken broth and sherry, if using. Add this mixture to the skillet; cook for 3 minutes stirring constantly, or until thickened and bubbly. Spoon over the chicken. Bake, covered, for 45 minutes to 1 hour, until chicken is done.

Note: Consider omitting the spice packet from the rice mixes and season to taste to lower sodium.